Lemon & berry pancakes

Name: Lemon & berry pancakes
Total time: 3600 s
Yield: 6 people
Cuisine: Kenyan
Ingredients: 3 eggs; 450 ml buttermilk(I used 250ml plain yoghurt+200ml buttermilk); 170 g sugar; Juice of one lemon; 600 g self raising flour; 9 tablespoons vegetable oil; Zest of one lemon; Handful raspberries; Handful blueberries; Toppings; Sifted icing sugar; Garnish raspberries

Mitch 👑 @cook_14764586

Nairobi, Kenya

Lemons help flavours pop out and it helped bring out the flavours from the berries #wheatflour #flourchallenge

Mitch 👑 @cook_14764586

Nairobi, Kenya

Lemons help flavours pop out and it helped bring out the flavours from the berries #wheatflour #flourchallenge

Saved

Ingredients

1 hour

6 people

3eggs
450 mlbuttermilk(I used 250ml plain yoghurt+200ml buttermilk)
170 gsugar
Juice of one lemon
600 gself raising flour
9 tablespoonsvegetable oil
Zest of one lemon
Handfulraspberries
Handfulblueberries
Toppings
Sifted icing sugar
Garnish raspberries

Saved

Steps

1 hour

1

Break 3 eggs into a large bowl, add buttermilk, sugar and lemon juice and whisk to combine.
2

Sift in the flour and mix until fully combine and there aren't any lumps.
3

Add vegetable oil and whisk it in ensuring oil is well incorporated into the mixture and no oil remains around the edges of the bowl.
4

Add lemon zest, raspberries and blueberries and fold them in.
5

Heat oil in a pan. Pour the pancake batter in batches depending on the size you'd like. Flip once they start forming bubbles at the top and cook for 2 minutes. Do so until the batter is done.
6

Serve and enjoy!